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Dill Details & Specifications |
| Useful
Link |
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| Botanical Name |
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Peucedanum graveolens Benth |
| English Name |
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Dill |
| Hindi Name |
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Sowa |
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| CATEGORY |
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Carminative |
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| SOURCE |
| Part used |
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State of the part used |
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Fruits |
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N/A |
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N/A |
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| FAMILY |
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Umbelliferae |
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| GEOGRAPHICAL SOURCE |
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The plant is indigenous to India and is found in following countries:-
? England
? Germany
? India
? Rumania
? South Europe
? USA
Anethum is cultivated in England, Germany, Rumania, USA, India etc. In India, it is cultivated in Indian gardens for culinary purposes.
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| IDENTIFICATION |
| Organoleptic characteristics |
| Colour |
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| Odour |
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Aromatic and characteristic |
| Taste |
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Aromatic and characteristic |
| Size |
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The fruits are about 4 mm in length, 2 to 3 mm in width and 1.0 mm in thickness |
| Physical
Standards |
| Total Ash |
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N/A |
| Moisture |
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N/A |
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| CHEMICAL CONSTITUENTS |
| Major |
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Major chemical constituents responsible for physicochemical and therapeutic action of the herb are:-
Fixed oil (2.0 to 4.5 %)
Protein (About 20%)
Volatile oil - known as carvone (43 to 63%)
/p>
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| Minor |
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Vrious minor chemical constituents of this drug are :--
Dihydrocarvone
D-limonene
Phellandrene
Terpenes
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| CULTIVATION |
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It is cultivated by sowing the fruits. It may be sown in drills 10 inches apart in March or April. It is sown very early in the spring in rows about 40 to 50 cm apart on a well-prepared loam. The seedling is thinned to 30 cm apart in the rows and the crop is kept free from the weeds. In late summer as soon as the oldest fruits are ripe the crop is mown early in the morning and is put up in shocks to dry. After threshing the fruits are spread out in a thin layer in the sun or in trays in a heated shed and turned at intervals until thoroughly dry. The umbels collected after full maturity are dried thoroughly and shaken to separate the fruits. Fruits are sieved to remove excess of foreign organic matters if any. The seeds are dried either by spreading out on trays in sun or heating for a short time over the moderate heat of a stove. |
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| STORAGE |
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To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions:-
Air tight containers
Protection from light
Protection from moisture
Microbial contamination
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